Creamy Red Lentils (Masoor Ki Dal)

• Water, as needed
• 1/2 teaspoon tumeric powder
• 1 teaspoon (or to taste) salt
• 4 tablespoons vegetable oil
• 1 cup red split red lentils (masoor dal), well rinsed
• 1/2 teaspoon cumin seeds
• 2 garlic cloves, minced
• 1/2 teaspoon red chili powder

1. In a deep pot, combine 4 cups of water, tumeric powder, salt, and 2 tablespoons of the vegetable oil. Bring to a boil. Add all the lentils and mix well. Bring to a full boil. Reduce heat to medium and cook, uncovered, for about 25 minutes or until the lentils are soft. If the water begins to dry out, add up to 1/2 cup more. (The consistency should be like a creamy soup.) Remove from heat.

2. Using a spoon, mash the cooked lentils to a creamy consistency. Set aside.

3. In a medium pan, heat the remaining vegetable oil. Add the cumin seeds. When they begin to sizzle, add the garlic and red chili powder; sauté for about 20 seconds.

4. Remove from heat and pour over the lentils. Mix well and serve hot.

• Yields: 4 servings
• Preparation Time: 45 minutes